Dinner
Coconut Curry Shrimp with Peas and Spinach
Garam masala, paprika and turmeric season a coconut-tomato sauce with jumbo shrimp, sweet peas and spinach.
- Yield
- 4 servings
- Cuisine
- Indian-inspired
Serving ideas
Spoon the curry and sauce into bowls.
Ingredients
See the ingredient checklist
- 1 tbsp virgin coconut or vegetable oil
- 1 small yellow onion, finely chopped
- 1/2 tsp kosher salt, divided, plus more to taste
- 1 piece fresh ginger, peeled and finely chopped, 2 inches, about 1 tbsp chopped
- 1/2 serrano chile, very thinly sliced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tsp garam masala
- 2 tsp sweet paprika
- 1 tsp ground turmeric
- 13.5 oz canned full-fat coconut milk
- 1 tsp light brown sugar
- 1 1/2 lb jumbo shrimp, peeled and deveined
- 10 oz frozen petite peas
- 5 oz baby spinach, about 2 1/2 cups
- 2 tbsp lime juice
Before you cook
Remove the serrano seeds if you want less heat.
How to make Coconut Curry Shrimp with Peas and Spinach
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Heat oil over medium-high. Cook onion with 1/4 teaspoon salt for about 7 minutes. Add ginger, serrano and garlic and cook 2 to 3 minutes more.
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Stir in tomato paste, garam masala, paprika and turmeric for about 1 minute. Add coconut milk, brown sugar and remaining 1/4 teaspoon salt, then bring to a simmer.
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Add shrimp and cook, tossing, for 2 to 3 minutes. Add peas and spinach and cook another 2 minutes, until the spinach wilts and the shrimp are pink and cooked through. Stir in lime juice and adjust the salt.
The full recipe
Check off ingredients as you get them ready.
The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.
Coconut Curry Shrimp with Peas and Spinach
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Ingredients
- 1 tbsp virgin coconut or vegetable oil
- 1 small yellow onion, finely chopped
- ½ tsp kosher salt, divided plus more to taste
- 1 piece fresh ginger, peeled and finely chopped 2 inches, about 1 tbsp chopped
- ½ serrano chile, very thinly sliced
- 4 cloves garlic, minced
2 tbsp tomato paste- 2 tsp garam masala
- 2 tsp sweet paprika
- 1 tsp ground turmeric
- 13.5 oz canned full-fat coconut milk
- 1 tsp light brown sugar
- 1 ½ lb jumbo shrimp, peeled and deveined
- 10 oz frozen petite peas
- 5 oz baby spinach about 2 1/2 cups
- 2 tbsp lime juice
Instructions
- Heat oil over medium-high. Cook onion with 1/4 teaspoon salt for about 7 minutes. Add ginger, serrano and garlic and cook 2 to 3 minutes more.
- Stir in tomato paste, garam masala, paprika and turmeric for about 1 minute. Add coconut milk, brown sugar and remaining 1/4 teaspoon salt, then bring to a simmer.
- Add shrimp and cook, tossing, for 2 to 3 minutes. Add peas and spinach and cook another 2 minutes, until the spinach wilts and the shrimp are pink and cooked through. Stir in lime juice and adjust the salt.